Creamy Gnocchi & Italian Sausage Soup
As the weather cools down, there’s nothing quite like a big bowl of cozy, creamy Italian sausage gnocchi soup to bring everyone to the dinner table. This soup has it all – savory sausage, pillowy gnocchi, and a rich, creamy broth that’s absolutely satisfying. Plus, with just a handful of main ingredients and simple pantry staples, it’s a quick and comforting meal you can whip up even on busy weeknights.
Ingredients
Soup
- 1 lb chicken Italian sausage
- ½ teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 medium white onion diced
- 1 red bell pepper diced
- 2 medium carrots diced
- 3 tablespoon flour
- 4 garlic cloves crushed
- 1 cup heavy cream
- 6 cups low sodium chicken broth or chicken stock
- 2 teaspoon Italian seasoning
- 1.5 lb potato gnocchi I love the one in the refrigerated section of the grocery store.
- 2 cups baby kale or fresh spinach
- 1 Parmesan rind optional, for added flavor
- Freshly grated Parmesan cheese for topping
- Fresh basil for garnish
Garlic Bread
- 1 baguette or French loaf
- 1 cup softened butter I used salted
- 5 garlic cloves crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes optional, for added spice
Instructions
SOUP
- Brown the Sausage: Heat tablespoon of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook until browned. Remove and set aside in an airtight container to keep warm.
- Sauté the Vegetables: In the same pot, turn the heat to medium and add butter and cook the diced white onion until softened. Add the chopped red bell pepper, and diced carrots over medium heat for 2-3 minutes. Add in the flour and stir in the crushed cloves of garlic and cook for another minute.
- Build the Base: Deglaze the pot with white wine. Return the sausage to the pot and add the chicken broth, heavy cream, Italian seasoning, and a Parmesan rind. Bring to a gentle boil for 6 minutes, allowing all the flavors to blend.
- Add the Gnocchi and Greens: Reduce to medium-low heat, then add the gnocchi and fresh spinach or baby kale and let it simmer for 4 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for a little heat.
GARLIC BREAD
- Make garlic butter: Combine the softened butter with garlic and all the seasonings. Make slits ¾ of the way through making sure not to fully cut through the bread. Add in the butter in between the slits and cover the outside of the bread with the remaining butter.
- Bake: Bake the bread at 400F for 8 minutes!
Video
Notes
These are only estimates and for only the soup.
Tried this recipe?Let us know how it was!